*Remove the stems of the cauliflower and grate on a hand grater or pulse in a food processor until small rice like pieces are formed and no large chunks remain. Make sure all moisture is removed by spinning in a salad spinner or pressing out with a dry kitchen towel. If you don’t do this it will never crisp up in the pan.

Directions

In a medium flat-bottomed saute pan over medium heat melt the coconut oil. When the oil starts to lightly shimmer and ripple add the grated cauliflower. Toss to coat in the oil and begin to toast the cauliflower “rice“ stirring frequently.

After the pieces start to gain color and begin to crisp (about 3-4 minutes) add the shredded coconut and continue to stir frequently until the coconut starts to turn golden brown. If the cauliflower is starting to stick turn the heat down and add some more coconut oil. When the “rice” and coconut has become golden brown pour the can of coconut milk into the pan and stir with a wooden spoon and scrape the bottom of the pan to loosen any bits that have stuck. Do this quickly and then immediately turn the heat down so that the mixture is at a strong simmer but not rapidly bubbling.

Sprinkle the cinnamon, stevia, and salt over the mixture. Continue to stir while the milk is absorbed into the cauliflower and slightly thickens while bubbling softly. (At this point you can add any additional ingredients raisins, almonds etc and stir to combine)